CROCK POT TEX MEX PORK LOIN ROAST


Ingredients:

1 (8 ounce) can tomato sauce
1 cup barbeque sauce
1 onion, chopped
2 (4 ounce) cans diced green chili peppers
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon ground cinnamon
2 1/2 pounds boneless pork loin roast, trimmed
1/2 cup chopped fresh cilantro


Directions:

1. In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion,green chilies, chili powder, cumin, oregano and cinnamon.

2. Add pork and spoon sauce over to cover. Cover and cook on low 8 to 10 hours or until pork is tender.

3. Remove pork to a cutting board. Using 2 forks, pull meat into shreds.

4. Pour sauce into a serving dish, stir in cilantro and shredded pork.

5. Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.

 


CROCK POT APPLE GLAZED PORK ROAST

Ingredients:

3-4 lb. port lion roast, well trimmed
salt & pepper
4 to 6 apples, quartered
1/4 cup apple juice
3 Tablespoons brown sugar
1 teaspoon ground ginger

Directions:

1. Place apple quarters on bottom of crock pot. Place roast on top. Sprinkle w/salt &pepper.

2. Combine apple juice, sugar & ginger. Spoon over roast, covering entire top.

3. Cover & cook on LOW 10-12 hrs.

 


CROCK POT APPLE GLAZED PORK ROAST #2

Ingredients:

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 Tablespoons brown sugar
1 teaspoon ginger, ground


Directions:

1. Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

2. Core and quarter apples. Place apple quarters in bottom of crock pot. Place roast on top of apples.

3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

4. Cover and cook on Low for 10-12 hours.

 

 


CROCK POT BAKED HAM IN FOIL

Directions:

1. Pour 1/2 cup water in Crock-Pot.

2. Wrap precooked 3 to 4 pound ham in foil, place in Crock-Pot.

3. Cover and cook on high 1 hour, then low 6 to 7 hours or until ham is hot. If cooking larger ham, cook 1 hour on high then low 8 to 10 hours.

 

 


CROCK POT BARBECUE PORK SANDWICHES

Ingredients:

1 pork roast
1 bottle barbecue sauce
About 1/2 to 1 cup water

Directions:

1. Place everything in crockpot on high for 6 hrs. on high or low for about 10 hrs.

2. When done, remove meat from bone and serve on hamburger buns or rolls with more bar-b-que sauce or ketchup.
 

 


CROCK POT BARBECUED PORK ROAST #2

Ingredients:

1 pork roast
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce


Directions:

1. Cook roast covered in water (start with hot water) in crock pot overnight on low 10-12 hours.

2. Pour off water and pull meat into shredded pieces.

3. Sauté onion in a little butter.

4. Combine barbecue sauce, onions, sugar and juice of lemon with meat in crock pot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.
 

 

 

CROCK POT BIGOS

Ingredients:

1 onion, chopped
1 clove garlic, minced
2 Tablespoons butter
1 pound cabbage
1 quart sauerkraut, rinsed and drained
1/2 pound mushrooms, sliced
1 pound boneless pork butt, cut in 1" cubes
1 pound boneless veal, cut in 1" cubes
1/2 pound Polish sausage, sliced 1/2" thick
1/2 cup beef stock
1 cup chopped tomatoes
2 tart apples, diced
1/2 cup pitted prunes
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine


Directions:

1. Combine all ingredients in crock pot and cook on low 8 to 10 hours.

 

 


CROCK POT BARBECUE SAUCE

Ingredients:

1 cup chopped celery
1 medium onion chopped
1 Tablespoon butter
2 Tablespoons vinegar
1 Tablespoon brown sugar
3 Tablespoons Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon salt (optional)
1 teaspoon mustard
1 cup ketchup
1 cup water
2 lb. ground beef

Directions:

1. Sauté the celery and onion in the butter until golden brown.< p/>

2. Combine all ingredients in a crock pot. Cook slowly for 2 - 2 1/2 hours.

 


CROCK POT BARBECUED PORK STRIPS


Ingredients:

1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce
1 8-ounce can pineapple chunks (do not drain)
3 pounds lean pork, cut into strips, browned, and drained

Directions:

1. Combine all ingredients except pork strips in Crock Pot and stir well. Add pork and stir to coat.

2. Cook on low, covered, for 8 to 10 hours. Serve with sauce.

 


CROCK POT BAYOU GUMBO

Ingredients:

3 Tablespoons all purpose flour
3 Tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water


Directions:

1. In small saucepan, combine flour and oil; mix well.

2. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.

3. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water.

4. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package.

5.  Add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.

6. Serve gumbo over rice.

 


 

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